Makes:
6 servings
Utensil:
Saladmaster Food Processor
10" Electric Oil Core Skillet
Contributed By:
Saladmaster® Oil Core Skillet Healthy Cooking Guide
Ingredients
1
small onion, processed, use Cone #3
2
garlic cloves, shredded, use Cone #1
1⁄2
teaspoon
caraway seeds
(2.5
mL)
2⁄3
cup
brown basmati rice
(125
g)
1
bay leaf
12
ounces
vegetarian (vegan) ground round or crumbles
(340
g)
1
tablespoon
fresh dill
(3
g)
1⁄2
teaspoon
dried thyme
(2.5
mL)
1.4
ounces
onion soup mix
(40
g)
1
tablespoon
simulated (meatless) bacon bits
(7
g)
10
ounces
tomato soup
(300
mL)
2
cups
water
(475
mL)
1
pound
coleslaw mix
(454
g)
3
tablespoons
fresh parsely, chopped, optional
(11
g)
4-6
tablespoons
sour cream, dairy-free, optional
(48-72
g)
Directions:
- Preheat electric skillet to 325°F/165°C.
- Add onions, garlic and caraway seeds. Sauté 3 - 4 minutes or until onions become transparent.
- Add rice, bay leaf, vegetarian ground round, fresh dill, thyme, onion soup mix and bacon bits. Mix well as you continue to sauté for a couple of minutes.
- Add tomato soup and water, bring to a simmer.
- Add coleslaw mix and continue to fold through, making sure the rice is well distributed. Cover and cook.
- When Vapo-Valve™ clicks, reduce temperature to 175°F/80°C. Cook 30 - 35 mintues or until rice is tender yet slightly under cooked.
- Serve in individual casserole dishes and garnish each serving with fresh parsley and 1 tablespoon of dairy-free sour cream, if desired.
Tips:
- Try adding unsalted peanuts, sunflower seeds and water chestnuts.
- For serving, wrap mixture in lettuce leaves to create lettuce wraps.
Directions
Tips
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